Cheesy potatoes win over many hearts. These homemade croquettes are filled with soft mashed potato, vegan cream cheese, herbs and spices, coated with a crispy cornmeal, deep-fried coating. Perfect tapas dish!
Ingredients
1kg (35oz) potatoes (russets)
1 tsp. salt
½ cup vegan cream cheese
1 tbsp. nutritional yeast flakes
1 tsp garlic powder
1 tsp black pepper
½ tsp smoked paprika
¼ cup chopped parsley
1 litre vegetable oil (for frying)
½ cup non-dairy milk
½ cup cornflour
1 cup coarse cornmeal
Instructions
Firstly, peel all of your potatoes and get rid of any "bad bits", then chop them into quarters.
Place in a saucepan and cover with water until the potatoes are completely submerged with a tsp of salt. Bring to a light boil and cook for 20-30 minutes, they should be soft to pierce all the way though the potato.
Drain the potatoes and mash until no lumps remain. Then adding cream cheese, yeast flakes, garlic powder, pepper, paprika and parsley to the potato and stir in thoroughly.
When the potato is cool enough, take a gold ball sized bit of mashed potato and roll into a plump, short croquette. Repeat until all has been used.
Separate the non-dairy milk, cornflour and cornmeal in separate bowls. Firstly dredge the croquette in cornflour, then the milk, then roll in the cornmeal. Set aside and repeat to each croquette.
In the meanwhile, begin heating the oil. Toss a small bit of the mashed potato in the oil - it should sizzle and rise to the top of the oil.
In batches, drop the croquettes into the oil and turn after 3-4 minutes. They should be golden brown and hot through.
Once they are all cooked, serve immediately with a dipping sauce of choice
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/cheesy-potato-croquettes/